The effect of oleum myrtle on the fruit quality of strawberries during MAP storage

Abstract

Strawberries are known to be significant source of the nutraceuticals; however, rapid perishable property of this fruit is very important issue. Up to now, extension of this fruit is still the focus of scientific and industrial interest in the worldwide. Therefore, of the known nutraceuticals, myrtle essential oil in this study is intended to use for extending the storage of strawberries. Strawberries were individually immersed in the treatment solutions of 0.1 % myrtle oil, 0.5 % myrtle oil and then placed in Modified Atmosphere Packaging (MAP) for 8 days at 5 A degrees C. The control fruits without myrtle oil treatment were also placed in MAP and stored under the same condition. Treatment of myrtle oil decreased the weight and the fruit firmness loss. Furthermore, titratable acidity (TA), pH and colour value did not display significant changes during storage. Fluctuations were observed in the vitamin C, total soluble solids (TSS), TSS/TA content and microbial growth. The O-2 concentration in MAP decreased from 21 % to around 15 %, whereas, CO2 concentration varied from 6.0 to 6.9 % in the treatments by the 8th day of storage time. The delay of flesh firmness, weight loss, vitamin C loss and increasing CO2 concentration in MAP, best sensory quality as well as limiting the growth of microbial parameters in concern was attained through the use of 0.5 % myrtle oil, suggesting that 0.5 % myrtle oil showed more pronounced activity than 0.1 % myrtle oil and control in maintaining the fruit quality and shelf life of fruits during MAP storage.